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Caponata with a Twist

Eggplant cooked with a variety of vegetables and herbs that can be served over a crusty bread, enjoy as a side dish or incorporated into any recipe you choose.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Appetizer, Lunch, Main Course, Side Dish
Cuisine American, Mediterranean
Servings 6

Equipment

  • Roasting Pan
  • Cutting Board
  • Large Skillet with lid
  • Knife

Ingredients
  

Produce

  • 2 large Eggplants Cubed into bite size pieces. I peel some of the skin off since I am not a fan of the skin but still wanted some texture.
  • 3 cups Cabbage (Optional) Chopped to smaller pieces.
  • 1 Yellow Onion Diced.
  • 1 Sweet Pepper Diced.
  • 1 Red Chili Pepper Diced.
  • 1 Package Cherry Tomatoes Halved.
  • 5 Garlic Cloves Minced.
  • 1/2 Lemon Juiced.

Dairy

  • 2 tbsp Butter

Pantry

  • 1/4 Balsamic Vinegar May substitute for Red Wine Vinegar.
  • 2 tbsp Honey
  • 2 tbsp Capers
  • 2 tbsp Pitted Green Olives Chopped up.
  • 1 can Fire Roasted Tomatoes

Seasonings

  • 2 tbsp Garlic Herb Seasoning No Salt
  • 1 tsp Onion Powder
  • 1 tsp Italian Seasoning No Salt
  • 2 Sazon Packets
  • Salt To Taste.
  • Black Pepper To Taste.

Oil

  • Olive Oil

Instructions
 

Eggplant

  • Preheat Oven 400℉
  • Place cubed Eggplant in a bowl.
  • Drizzle with Olive Oil.
  • Add 1 tablespoon Garlic Herb Seasoning and a couple generous pinches of Salt and Black Pepper.
  • Toss all together being sure to distribute seasonings thoroughly.
  • Spray roasting pan with nonstick spray.
  • Spread Eggplant onto pan and roast for 20-30 minutes or until golden brown being sure to stir midway through cooking time.

Meanwhile

  • Heat Skillet on Medium/High and add Butter and a drizzle of Olive Oil.
  • Add Cabbage (if using and if not, omit step) and begin sautéing for 5-7 minutes or until begins to soften.
  • Add Onion, Pepper, Chili Pepper, Garlic Cloves, sliced Cherry Tomatoes and remaining Garlic Herb Seasoning, Italian Blend Seasoning, Onion Powder and a couple of generous pinches of Salt and Black Pepper. Stir to incorporate and continue sautéing for 5-7 minutes or until all ingredients are cooked thoroughly.
  • Eggplant should be completely roasted at this point. Remove from oven and add directly into Skillet and stir to incorporate.
  • Add remaining ingredients of canned Tomatoes, Balsamic Vinegar, Honey, Capers, Green Olives, Lemon Juice and Sazon Packets. Stir all ingredients together and cover with a lid.
  • Lower cooking temperature to medium and let it simmer for 15 minutes or so to allow flavors to merry together. Midway through cooking process, taste to see if additional seasonings are needed.
  • Allow to cool before serving over Crusty Bread or serve as a side dish for any of your favorite proteins or pasta dishes. Enjoy!
Keyword Caponata, Eggplant